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Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats, businessmen & world leaders. We have hosted notable guests such as IMF Chief Christine Lagarde, Mdm Aung San Suu Kyi, former UN Secretary General Ban Ki Moon and President H.E. Michael D. Higgins of Ireland.

Job Description - Front Office Manager

Day-to-day, you'll be...

• Building and maintaining high-quality relationships with hotel guests & corporate clients staying with us.
• Training up your staff to deliver a high standard of friendly and personalized service to guests
• Overseeing the daily operations of the Front Desk, including reservations, check-ins, and guest departures.
• Soliciting guest feedback and using it to constantly elevate our guest journey.
• Improving the Standard Operating Procedures (SOPs) for the Front Office to ensure excellence at every touchpoint.

We care:

...about what you've achieved. Where you want to go in your career. What you've learned along the way. How well you intuitively understand our tone and mission at the Settha Palace Hotel. Your level of empathy, aptitude for leadership and ability to train your team, some of whom may be new to luxury hospitality.

We care that you would genuinely care - about your team, our guests and specifically, about giving every guest a memorable experience.

We care that you have the ability to work proactively, and cooperate and communicate very well with other departments - verbally, and in writing.

We care that you're someone people love to work together with.

This opportunity is for you if:

• You love the boutique hotel business and the intimacy of a small, high-end property.
• You have a strong and adventurous disposition and love exploring new cultures.
• You love communicating with people, even when there are language or cultural barriers.
• You find a sense of achievement in training up your team and making things happen with them.
• You are flexible and can change focus quickly.
• You want the challenge of elevating the level of service at our hotel beyond what we've ever done before.

This role requires:

• A "make it happen" attitude: if you don't know it, learn it. If you don't understand, ask. If something is not working, find out why.
• Previous experience in front office management in a luxury environment
• Previous experience living/working outside your home country, preferably in Asia.
• Strong administrative skills and business acumen.

You'll get:

• A core role with a unique and leading boutique hotel in Laos.
• The opportunity to serve highly sophisticated and well travelled hotel guests from all over the world.
• To work with a wonderful multi-national management team, led by a dynamic General Manager.
• An environment where you're given opportunity to grow.
• Economy air ticket, tax free salary, suitable on site accommodation, laundry, duty meals, medical insurance and compensation in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Paul Singapore Pte. Ltd.

PAUL, bakers at heart

Job Description

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

Reporting to the Chef De Cuisine, Executive Chef or Director of Operations, the sous chef is responsible for the day-to-day culinary operations in a professional kitchen. Functions include menu creation, food purchasing, and maintenance of quality standards. A sous chef assumes the role of cost controlling and maintaining food cost, and supervises storage, stocking, and sanitation procedures. The sous chef assists in the management and training of new personnel, scheduling staff work hours, and doing performance reviews.

Sous Chef Duties and Responsibilities

Prepare Entrees, Side Dishes, and Other Menu Items

Supervising the preparation of various dishes is the chief responsibility of a sous chef. Sous chefs create and follow recipes for different styles of main foods, side items, and desserts. Preparing and presenting dishes with proper garnishments and portions fall directly to sous chefs. They also make sure all food is cooked thoroughly, that meals are delivered to tables in a timely manner, and, during their off hours, test new recipes.

Maintain Inventory of Kitchen Supplies

From food supplies to utensils, sous chefs are often responsible for maintaining the proper levels of the supplies needed to prepare menu items. Sous chefs place orders with vendors, ensure that enough food preparation items are on hand to meet demand, rotate stock based on freshness dates, and check incoming invoices to make sure that all ordered items have been delivered.

Oversee Kitchen Staff and Employee Schedules

Sous chefs are in command of the kitchen when a head chef is not present. In this role, they maintain kitchen operations by supervising cooking and waitstaff, assign tasks, train new employees, and create employee schedules. They maintain proper coverage throughout different work shifts and resolve any employee conflicts.

Assist with Menu Development

Sous chefs are often responsible for providing input into a restaurant’s menu. They suggest dishes and recipes, keep up on trends in the industry to make sure their restaurant offers popular food items, assist in creating daily specials, and review menus periodically to update offered items.

Ensure Food Safety and Sanitation Standards are Met

Sous chefs ensure compliance with all federal and local food safety and sanitation laws and regulations. This includes overseeing the cleaning and maintenance of food equipment, food handling techniques, safety training for kitchen staff, and preventive maintenance schedules. Sous chefs also meet with safety and sanitation inspectors as needed, as well as maintain inspection records and documents.

Sous Chef Skills and Qualifications

Culinary expertise – sous chefs must be adept at applying various cooking techniques and styles, such as French, Italian, and Mediterranean. They should have the ability to cook appetizers, stocks, soups, desserts, and entrees as requested. In addition, sous chefs should be knowledgeable about preparing special dishes, such as low-sugar, low-sodium, or vegetarian meals for diners with dietary restrictions

Knife skills – from cutting vegetables to meats, sous chefs should be able to handle a variety of knives, such as meat cleavers and carving knives, as they are called upon to apply appropriate cutting techniques as required

Communication – sous chefs must demonstrate strong oral and written communication skills to effectively give orders to kitchen staff, interact with customers, and create written reports focusing on supply orders and inventory control

Management/leadership – as the “second-in-command” when head chefs are absent, sous chefs need to display strong leadership skills in the management of employees and kitchen operations

Planning and organizing – in order to run their kitchens efficiently—from preparing menus to staying on top of the calendar to organizing all aspects of the kitchen—it’s essential for sous chefs to be detail-oriented planners

Customer service – all restaurants thrive on customer satisfaction. Sous chefs are sometimes the “face of the kitchen” to patrons; thus, sous chefs should show patience, concern, and sincerity when dealing with customer complaints and making certain restaurant patrons are satisfied with their orders

Attention to detail – sous chefs must follow precise recipes, ensure the quality presentation of dishes, and maintain adequate employee schedules, all of which require them to be particularly detail-oriented

Collaboration – to make sure restaurant operations run smoothly, sous chefs must work closely and efficiently with head chefs, restaurant managers, waitstaff, junior cooks, and other employees

Multitasking – sous chefs must prioritize tasks in their meal preparation while balancing the needs of waitstaff and customers. Being able to think on one’s feet and multitask is crucial to the success of any busy kitchen

5 DAYS WORK WEEK

MEAL & LAUNDRY ALLOWANCES

MEDICAL & DENTAL BENEFITS

STAFF DISCOUNTS

14 DAYS ANNUAL LEAVE

REFERRAL INCENTIVES

DAILY & MONTHLY SALES INCENTIVE

EMAIL your resume to ••••@paul-singapore.com if you are keen!

BREAD DE DULCE PTE. LTD.

With over 40,000 restaurants, the Subway® brand is the largest sandwich chain in the world. Due to continued growth across the region our Franchise Owners are looking to recruit motivated and driven team members to join the Subway® brand. Subway® Sandwich Artist™s are the face of our Franchise Owners’ restaurants. As well as preparing and serving delicious Subway® sandwiches you will meet and greet guests and deliver exceptional guest service.

Job Description

Company Overview

We are Franchisees of SUBWAY, operating restaurants with a focus on quality food, safety, and excellent customer service.

Job Summary

The Restaurant Assistant Manager/F&B Executive assist the Manager to leads daily restaurant operations, ensuring food safety, staff performance, inventory control, and local marketing to drive sales and maintain high service standards.

Responsibilities

• Lead and direct restaurant staff to maintain food safety, product preparation, and cleanliness standards consistently
• Manage restaurant safety and security protocols to ensure a safe working environment
• Recruit, train, and develop staff to enhance team performance and service quality
• Oversee inventory management and money control systems, establishing schedules to optimize stock levels
• Initiate and execute local marketing efforts, including contacting prospective guests to promote sales growth
• Maintain accurate business records to support operational and financial tracking
• Operate computerized POS systems and cash registers efficiently to support daily transactions
• Perform operational tasks across all restaurant areas as needed to ensure smooth service delivery
• Manage physical demands of the role, including bending, standing, walking throughout the workday, and lifting up to 20 kg

Required competencies and certifications

• Ability to operate computerized POS systems and cash registers
• Physical capability to perform tasks requiring bending, standing, walking, and lifting up to 10 kg

Preferred competencies and qualifications

• Minimum 5 years of experience in restaurant operations
• Excellent communication skills to interact effectively with all team levels
• Computer literacy to support operational tasks

Lee Wee & Brothers Pte Ltd

About Lee Wee & Brothers

Job Description

Overview

In this role you will support the Outlet Operations Manager in delivering quality assurance and customer satisfaction. You will be the expert in aligning company objectives by developing operational procedures and training outlet staff for optimising business and financial performance. This involves cross functional collaboration to plan, coordinate and manage outlet activities to achieve business synergy.

Responsibilities

• Support the Outlet Operations Manager in managing all outlets’ overall operations
• Work with the Strategy team to plan, develop and implement sales target, strategies and monitoring mechanisms to achieve outlet revenue growth
• Assist LWB’s Quality Assurance Executive to ensure outlet operations are compliant with ISO standards
• Ensure that outlets’ premise is in good working condition
• Update training handbook and standard operating procedures for outlet operations
• Lead, motivate and train the outlet team to boost staff morale and facilitate succession planning
• Conduct preliminary performance appraisal and exit interviews
• To manage outlet staff grievances and conflicts and issue disciplinary action when necessary
• Provide timely feedback to the Outlet Operations Manager with regards to outlet activities

Requirements

• Good communication and interpersonal skills
• Good team player
• Able to work within deadlines and well-organised
• Positive attitude and eager to learn
• Display strong initiative and able to work independently
• Thrive in a fast-paced environment and able to adapt quickly

AEMEO Group

Job Description

An assistant restaurant manager's job scope encompasses supporting the restaurant manager in daily operations, overseeing staff, ensuring quality and service standards, and contributing to the restaurant's overall success. This includes tasks like inventory management, staff supervision, customer service, and financial record-keeping. They also play a crucial role in maintaining a positive guest experience and fostering a productive work environment.

Marriott International

Job Description

Marriott International

Job Description

The Supreme HR Advisory Pte Ltd

Here at The Supreme HR Advisory, we pride ourselves on being a vibrant recruitment firm with strong Southeast Asia standing. We believe in customizing our services to your unique needs. We are dedicated, enthusiastic and we take innovative approaches in customizing our services. Our depth of experience enables us to understand each industry’s challenges and provide expert advice on hiring requirements. Our goal is to leverage on our local knowledge and global expertise to deliver high-quality candidates specifically matched to the requirements of each of our client.

Job Description

Chef De Partie / Sous Chef

5 days work week - Full time / Perm

West, Singapore

Job Responsibilities:

• Prepare and cook dishes according to recipes and standards set by the Head Chef and Executive Chef

• Set up and maintain mise en place for the assigned station before service

• Prepare a variety of ingredients, including meat, vegetables and desserts

• Ensure dishes meet the required quality, consistency and presentation standards

• Measure and portion ingredients accurately according to recipes

• Maintain cleanliness and organisation of the assigned workstation

• Clean and sanitise kitchen equipment, utensils and work areas

• Store food items correctly in labelled and dated containers

• Follow food safety, hygiene and sanitation requirements

• Work closely with the kitchen team to support smooth and efficient daily operations

• Assist with ordering, inventory and kitchen coordination when required

Job Requirements:

• Relevant experience in a fine-dining or professional restaurant kitchen environment

• Experience in Korean, Japanese, Western, Italian Cuisine or similar restaurant concepts will be an advantage

• Able to handle food preparation, cooking, plating and station setup

• Familiar with food hygiene, sanitation and kitchen safety requirements

Ho Ming Jie (Edmund) Reg No: R1987094

The Supreme HR Advisory Pte Ltd EA No: 14C7279

BUDDY HOAGIES PTE LTD

Buddy Hoagies Café & Grill offers authentic and great tasting western cuisine in a unique country charm coupled with a casual and relaxed ambience. From your favourite brews to our specialty grills you’ll enjoy a great tasting experience that will leave you craving for more!

Job Description

In the role of Assistant / Restaurant Manager, you will lead the outlet under your charge to deliver excellent customer service and dining experience.

Job Scope

• Maintain outlet service quality and display good customer relation skills

• Ensure food quality and presentation are up to standard and manage service recovery

• Manage peak periods effectively with good hosting and queue management skills

• Display good supervisory skills with ability to assign and delegate duties among staffs

• Plan outlet schedule and deployment

• Manage staff discipline and performance issues

• Execute outlet administrative duties and management reporting

• Maintain restaurant hygiene and upkeep

• Achieve sales target and manage maintenance, labour and food costs

Job Information

• Working Hours: 5 days/week (2 off days per week, no split shift)

• At least 2 years experience in F&B, preferably with managerial experience

• Possess high standard of customer service and willingness to learn

• Salary will commensurate with experience

• Staff meal provided

• Company is expanding with good growth opportunities

🌟 Welfare & Benefits

💰 Annual Salary Increment
🏆 Quarterly Sales Incentive
🎯 Performance Bonus
🏖️ Annual Leave
🏥 Medical Leave
💊 Medical Benefits
🍽️ Staff Dining Privilege
📈 Career Advancement Opportunities
🤝 Outlet Teambuilding Activities

Available Work Locations (All locations near MRT)

• New Outlet - West (Near Bukit Batok MRT)

• Bukit Timah Shopping Centre (Beauty World MRT)

• Eastpoint Mall (Simei MRT)

• Heartland Mall (Kovan MRT)

• Pasir Ris Mall (Pasir Ris MRT)

• Waterway Point (Punggol MRT)

• Djitsun Mall (Ang Mo Kio MRT)

• Heartland Mall (Kovan MRT)

• Rendezvous Hotel Singapore (Dhoby Ghaut / Bencoolen / Bras Basah MRT)
  

Andaz Singapore

Andaz Singapore is a five-star hotel managed by Hyatt International, that focuses on design and relaxed luxury. This designer hotel is the the first Andaz hotel to open in South East-Asia back in 2017.

Job Description

Occupying Levels 25 to 39 of the DUO Tower, Andaz Singapore is a lifestyle hotel brand by Hyatt Hotels Corporation that inspires fresh perspectives. The first Andaz property in Southeast Asia offers well-appointed guestrooms and suites, four event venues, and five dining and drinking concepts, with stunning views of the city. Situated at the crossroads of the Kampong Glam, Little India and Bras Basah Bugis cultural districts—with their intimate shophouse-filled alleyways and atmospheric colours, textures and flavours— Andaz Singapore aims to spark discovery of the rich culture of Singapore, and inspire guests to experience the city from new angles.

Global in scale while local in perspective, the Andaz brand empowers self-expression and stimulates guests’ curiosity through imaginative travel for a distinctively local experience. Through thoughtful, unscripted service tailored for travelers, Andaz hotels enable guests to go beyond the familiar to discover and define their personal essence while immersing themselves in the spirit of the eclectic culture around them.

Come join us to express your Andaz as Assistant Manager - Outlet if the following describes you.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant Manager - Outlet is responsible to assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.

Your Profile

• Ideally with a relevant Degree, apprenticeship or Diploma in Hospitality or Restaurant Management.
• Minimum 2 years work experience as Assistant Outlet Manager or Team Leader/Captain in a hotel or large restaurant with good standards.
• Good problem solving, people management, administrative and interpersonal skills are a must.
• A can-do attitude.

The Fullerton Bay Hotel

The Fullerton Bay Hotel Singapore is the latest addition to the dazzling Marina Bay waterfront. Alongside spectacular views of the bay and Singapore skyline, the Hotel provides legendary service and embodies contemporary luxury and refined elegance.

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following and other duties may be assigned:

Strategic Leadership & Culinary Excellence

• Develop and execute the overall culinary strategy in alignment with the hotels' business objectives, brand positioning, and guest experience goals.
• Lead menu innovation, concept development, recipe standardisation, and culinary programming across all dining and banquet operations.
• Drive culinary trends, creativity, and innovation while maintaining consistency, authenticity, and quality standards.
• Ensure all food offerings meet the highest standards of taste, presentation, freshness, and guest expectations.
• Partner with the Director of Food & Beverage to develop annual business plans, budgets, promotions, and revenue-driving initiatives.
• Identify opportunities to enhance operational efficiency, productivity, and profitability across culinary operations.

Operational Management

• Provide day-to-day oversight of all kitchen operations, ensuring seamless execution across outlets and events.
• Establish and maintain robust culinary operating standards, systems, and procedures.
• Conduct regular operational reviews and inspections to ensure compliance with brand standards and operational excellence.
• Oversee menu implementation, food production planning, and service delivery across all kitchens.
• Monitor guest feedback and work proactively with operational leaders to resolve concerns and continuously improve the dining experience.
• Lead culinary support for VIP events, strategic partnerships, and high-profile functions.

Financial Performance & Cost Management

• Assume overall accountability for culinary financial performance, including food cost, labour cost, productivity, and operating expenses.
• Develop and implement strategies to optimise food cost percentages without compromising quality or guest satisfaction.
• Collaborate with Procurement and Finance teams on sourcing strategies, supplier management, contract negotiations, and cost control initiatives.
• Monitor inventory management, stock controls, wastage reduction, and purchasing practices.
• Ensure effective management of kitchen equipment, utensils, assets, and energy consumption.

Food Safety, Quality & Compliance

• Champion a culture of food safety and operational discipline across all culinary teams.
• Ensure full compliance with local regulations, HACCP requirements, food hygiene standards, health and safety legislation, and company policies.
• Conduct regular kitchen audits and risk assessments, implementing corrective actions where required.
• Maintain the highest standards of cleanliness, sanitation, workplace safety, and environmental sustainability.
• Lead crisis management and corrective action planning relating to food quality or food safety incidents.

Talent Leadership & Development

• Inspire, coach, and develop a high-performing culinary leadership team including Executive Sous Chefs, Sous Chefs, and junior culinary talent.
• Foster a positive, inclusive, and performance-driven work culture that supports employee engagement and retention.
• Drive succession planning, talent reviews, workforce planning, and capability building across all culinary functions.
• Conduct regular performance reviews, coaching sessions, and career development discussions.
• Support recruitment efforts to attract and retain top culinary talent.
• Promote effective communication, collaboration, and teamwork within the kitchen brigade and across hotel departments.

Sustainability & Continuous Improvement

• Lead sustainability initiatives focused on responsible sourcing, food waste reduction, energy conservation, and environmental stewardship.
• Encourage innovation and continuous improvement through industry benchmarking, culinary research, and best-practice sharing.
• Drive awareness and education programmes to support sustainable kitchen operations.
• Evaluate emerging food trends, technologies, and operational practices to strengthen the hotels' culinary competitiveness.

Requirements:

• Diploma or Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline preferred.
• Professional culinary certifications and food safety qualifications are advantageous.
• Minimum 10–15 years of progressive culinary leadership experience within luxury hotels, integrated resorts, or internationally recognised hospitality brands.
• Proven track record in leading large-scale, multi-outlet culinary operations, including restaurants, banquets, and in-room dining.
• Strong commercial acumen with demonstrated success in driving profitability, productivity, guest satisfaction, and culinary innovation.
• Experience managing large and diverse culinary teams in a dynamic luxury hospitality environment.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

*5 working days per week

*No split shift

*Fun and friendly working environment

Job Responsibilities:

• Report to Head of Department
• Provide control on food technology, maintain standards of food purchasing, preparation, quality, hygiene, sanitation, scheduling and decoration
• Monitor the preparation of the productions to ensure adherence to recipes and specifications
• Assist to oversee production process, portioning, presentation and quality of pastry & bakery products
• Perform day-to-day kitchen activities efficiently
• Guide, train, and supervise junior members
• Consistently execute menu items with responsibility to the taste and presentation standards
• Minimise the wastage and spoilage of ingredients and other food items
• Job involves all aspects of pastry including and not limited to
• Practice cleanliness, follow basic hygiene requirements and have good personal hygiene
• Inspect and ensure kitchen area is clean and clear. All kitchen equipment tools set are kept well after use
• Inspect and ensure that the work station is clean and meet the NEA hygiene standards at all times
• Perform any other ad-hoc duties assigned by the Company

Job Requirements:

• With at least 2-3 years of pastry experience
• Passionate about providing efficient and friendly service standards
• Outgoing personality and highly motivated and take initiative
• Able to work weekends and public holidays
• Prefers to hold a recognized Basic food hygienic certification

Please send in your resume to 80•••130 for more information

Jigger & Pony Pte Ltd

Jigger & Pony Group was started as one eponymous bar in 2012 and has now grown to five venues that have gained international awards and helped solidify Singapore’s place as one of the most exciting cocktail cities on the planet. Drinking or eating in one of our venues has marked one as both cool and discerning and working at one has become a badge of honour for hospitality professionals. Few companies in Asia are as forward thinking nor as admired and we are only just getting started…

Job Description

Jigger & Pony Group is a leading hospitality company that owns and operates restaurants and bars in Singapore. A pioneer in Singapore’s cocktail bar scene, the Group’s portfolio comprises of the following bars and restaurants:

Restaurants-

• Humpback – oyster bar and seafood bistro with a focused wine & cocktail list

• Caffe Fernet – Modern Italian restaurant bar with a view of the Marina Bay waterfront

Cocktail Bars-

• Jigger & Pony (No. 9 The World’s 50 Best Bars 2025, No. 3 Asia’s 50 Best Bars 2025)

• Gibson – Timeless cocktail bar balancing balances ingredient‑driven creativity with classics

• Live Twice – Cocktail bar inspired by mid-century modern Japan

• Pop City - Japanese-lifestyle cocktail bar in Singapore’s Central Business District

• Cosmo Pony - Convivial bar with a cosmopolitan soul in Jakarta

• BOP - Korean cocktail dining bar in Tanjong Pagar
  

Key Responsibilities

Leadership & Culture

·       Lead, inspire, and develop a high-performing FOH and bar team, fostering a positive and collaborative team culture

·       Champion the Group’s values by setting clear expectations, reinforcing standards, and building accountability

·       Actively manage the talent pipeline through hiring, coaching, and succession planning

·       Train and guide the team to deliver “wow” experiences with genuine warmth and a human touch

·       Design and implement structured training programmes for all service staff

·       Ensure strong product knowledge across food and beverage, aligned with brand storytelling

·       Continuously elevate service standards through coaching and on-the-floor leadership

Operations & Guest Experience

·       Oversee daily operations to ensure a consistently high standard of service, cleanliness, and organisation

·       Develop and maintain SOPs, ensuring service excellence while allowing for authentic, personalised hospitality

·       Lead team to handle guest feedback and resolve issues with care, ensuring every guest leaves with a memorable experience

·       Work closely with the Chef de Cuisine to ensure seamless alignment between kitchen and front-of-house operations

·       Provide operational input on menu development

·       Regularly review operational workflows and recommend improvements based on data and observation

Events & Revenue Growth

·       Support and drive the venue’s events business, ensuring smooth execution of both corporate and private events

·       Identify opportunities to grow revenue through service, programming, and guest engagement

·       Plan and execute initiatives such as menu changes, activations, and collaborations in line with brand strategy

Commercial & Financial Management

·       Own venue performance by managing revenue, labour, and cost controls in line with defined KPIs

·       Set and monitor budgets, ensuring sustainable profitability

·       Maintain strong inventory and cost control practices to minimise wastage

·       Analyse business performance using data and insights, and take decisive action to improve results

Requirements

·       Proven leadership experience in a high-volume, quality-driven restaurant 

·       Passion for hospitality, with a natural ability to connect with guests and team members

·       Strong commercial acumen with the ability to manage performance and drive results

·       Analytical, proactive, and solutions-oriented mindset

·       Strong communication skills and ability to collaborate across teams

·       Organised, detail-oriented, and able to thrive in a fast-paced environment

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

Job Responsibilities:

• Food Service Operations Management: Manage and oversee daily cafeteria and food service operations to ensure efficient service delivery.

• Team Leadership & Supervision: Lead, supervise, and support F&B staff to maintain operational performance and service standards.

• Customer & Client Relationship Management: Build and maintain positive relationships with customers and clients while addressing operational and service needs.

• Culinary & Menu Management: Manage food cost, menu planning, and support the development of new products and menu offerings.

• Food Quality & Production Oversight: Supervise food preparation and kitchen operations to ensure food quality, consistency, and presentation standards are achieved.

• Food Safety & HSE Compliance: Ensure adherence to sanitation, hygiene, food safety, and workplace safety standards in line with HSE requirements.

• Inventory & Ordering Management: Implement and manage kitchen planning, inventory control, and central ordering systems for the outlet.

• Workforce Planning & Administration: Prepare staff rosters, maintain staff records, submit operational reports, and perform administrative paperwork duties.

Job Requirements:

• Min. GCE ‘O’ Level / ITE / Diploma with at least 3 years’ of working experience in Food & Beverage / Catering Services or equivalent.

• Strong experience in managing food cost.

• Good in computer skills (Eg, MS Office, Power Point Presentation).

• Excellent interpersonal and communications skills, able to liaise with all employees.

Bcr Exploration

Job Description

• Clean and maintain guest room, carpet, flooring, wallpapers, furniture and bathrooms daily. Clean and make up rooms and bathrooms according to Hotel's standards and procedures
• Conduct duties in courteous, safe and efficient manner, in accordance with hotel and governement's policies and procedures, ensuring that the highest level of service and communication is maintained
• Equip trolley with adequate supplies and keeps trolley/ pantry neat and tidy at all times
• Cover laundry duty. Collect and deliver guest laundry, counting soil linen and distribute clean linen
• Report suspicious persons or actions, DND rooms according to procedures. Report room discrepancy accurately and follow standard procedure
• Cleaning of public areas within hotel premises. Carry out special project and tasks such as shampooing of carpets and taking stock

Private Advertiser

Job Description

The Executive Housekeeper oversees all housekeeping operations and ensures the highest cleanliness and guest satisfaction standards. This role involves managing the housekeeping team, coordinating with other departments, and maintaining inventory and supplies. The Executive Housekeeper ensures that all guest rooms, public areas, and back-of-house areas are impeccably clean and well-maintained.

KEY RESPONSIBILITIES

• Oversee the daily operations of the housekeeping department, ensuring that guest rooms, public areas, back-of-house, and laundry facilities are cleaned and maintained to the highest standards.

• Ensure that guest rooms and public areas are maintained to meet or exceed guest expectations for cleanliness and presentation.

• Develop and implement housekeeping policies, procedures, and quality standards.

• Regularly inspect guest rooms, public areas, and back-of-house areas to ensure cleanliness and adherence to hotel standards.

• Coordinate with the maintenance department to address and resolve any maintenance issues promptly.

• Lead, mentor, and manage the housekeeping team, including supervisors, room attendants, laundry staff, and public area cleaners.

• Conduct regular training sessions to ensure the team is knowledgeable about cleaning procedures, safety practices, and hotel standards.

• Respond promptly and effectively to guest requests, complaints, and feedback, striving for complete guest satisfaction.

• Work closely with front office and other departments to address any special requests or room preferences.

• Prepare and manage the housekeeping department budget, including labor costs, cleaning supplies, and equipment.

• Monitor inventory levels of cleaning supplies, linens, and guest amenities, ensuring timely reordering to prevent shortages.

• Implement cost-saving measures without compromising quality.

PARKROYAL Collection Hotels & Resorts

Sitting in the heart of the Marina Bay with panoramic views of the city skyline, PARKROYAL COLLECTION Marina Bay, Singapore is the country's first Garden-in-a-Hotel.

Job Description

Position Summary

The Restaurant Manager is responsible for the day-to-day operations of Peppermint, the hotel’s all-day dining buffet restaurant, ensuring exceptional guest experience, financial performance, and team leadership in line with PARKROYAL COLLECTION brand standards.

Operations Management

• Oversee daily buffet service operations across breakfast, lunch, and dinner periods, ensuring consistent food quality, presentation, and service standards

• Manage restaurant flow during peak periods and high-volume banquet-adjacent events

• Ensure compliance with food safety, hygiene (SFA), and halal certification standards for the outlet, where applicable

• Coordinate closely with the Executive Chef and kitchen team on menu execution, buffet replenishment, and quality control

Financial & P&L Ownership

• Full P&L accountability for Peppermint, including revenue targets, food cost management, and labour cost optimization

• Prepare and monitor operating budgets, forecasts, and monthly performance reports

• Identify and implement cost-control initiatives without compromising guest experience

• Analyze covers, average check, and revenue trends to drive commercial performance

Team Leadership

• Lead, train, and develop a large front-of-house team (service staff, supervisors, hosts)

• Manage rostering, manpower planning, and performance management in line with Singapore MOM employment regulations

• Foster a culture of service excellence, teamwork, and accountability

• Conduct regular briefings, performance reviews, and coaching sessions

Guest Experience & Service Quality

• Handle guest feedback, complaints, and service recovery to ensure satisfaction and loyalty

• Maintain high standards of guest engagement, particularly for VIPs, loyalty members, and repeat diners

• Monitor guest satisfaction scores (e.g., review platforms, internal surveys) and drive continuous improvement

• Translate LQA (Leading Quality Assurance) standards into daily team briefings, SOPs, and service sequences, covering Arrival & Greeting, Order Taking, Food & Beverage Delivery, Interaction & Engagement, Farewell, and Product Quality

Compliance & Administration

• Ensure adherence to licensing, safety, and hotel SOPs

• Maintain accurate records for audits, inventory, and inspections

• Liaise with other hotel departments (banquets, housekeeping, engineering) for seamless operations

Experience

• Minimum 5 years in a restaurant management role, preferably in a luxury hotel or high-volume buffet dining environment

• Proven experience managing large teams (15+ staff)

• Strong track record of P&L ownership and financial management

• Demonstrated experience with LQA (or equivalent brand service-audit) methodology, scoring criteria, and coaching a team to meet or improve audit benchmarks

Skills & Knowledge

• Familiarity with halal certification requirements and standards for F&B outlet operations

• Working proficiency with hotel/restaurant POS systems (e.g., Micros, Infrasys, or equivalent platforms) for order entry, reporting, and inventory reconciliation

• Proficiency in inventory management and MS Office/reporting tools

• Strong leadership, communication, and interpersonal skills

Attributes

• Guest-centric mindset with strong problem-solving abilities

• Ability to work under pressure in a fast-paced, high-volume environment

• Flexibility to work shifts, weekends, and public holidays as required

Additional Information

• 5-day work week
• 13th month AWS and Performance Bonus
• Annual Leave from 16 days
• Up to 50% Associate Dining & Accommodation Discounts at Group Properties
• Flexible Benefits (non-medical) of $250 per year
• Career Development and Training opportunities

We regret that only shortlisted applicants will be notified.

EPISODE11 PTE. LTD.

Job Description

Job Summary

We are seeking a talented and energetic long-term performing artiste with management skills. As Head Performing Artiste, you will lead daily operations and direct performances to enhance the nightlife experience and drive sales growth.

Responsibilities

• Lead and manage daily operations for performing artistes to ensure smooth execution of performances
• Direct and coordinate diverse performances to create engaging and memorable nightlife experiences for patrons
• Develop and implement strategies to boost daily sales through targeted performance planning
• Cultivate a vibrant atmosphere by leveraging strong passion for music and commanding stage presence
• Collaborate with team members to maintain high performance standards and customer satisfaction

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

Job Responsibilities

• Provide quality, sophisticated and modern pastry and bakery products for our guests and support in achieving all goals designated by the Director, Pastry & Bakery
• Ensure overall efficiency in food production and general cleaning of kitchens, equipment and utensils
• Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
• Comply and ensure hygiene policies are strictly adhered to a daily basis. Conduct training on hygiene standards and perform regular inspections with outlet chefs and stewarding
• Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
• Develop interesting exciting and balanced menus on a timely basis that are appropriate and responsive to the market. Assist marketing efforts by creating and being known for a Unique Selling Point (UPS) for each of the varied outlets
• Taste food regularly and express informed and constructive corrective actions, if necessary
• Review sales and food cost on a regular basis to achieve budgetary goals
• Assist the Director, Pastry & Bakery with annual budgets
• Evaluate, revise and improve existing department policies and procedures. Prepare other required operational department reports
• Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
• Estimate food consumption to schedule purchases and requisition of raw materials
• Maintain a good knowledge of industry trends and changes
• Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items
• Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span
• Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
• Ensure a cooperative and professional rapport is maintained with all external controls
• Foster and promote a cooperative working climate, maximizing productivity and employee morale
• Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens

Job Requirements

Education & Certification

• Vocational School or above

Experience

• Able to manage kitchen production and product R&D
• Five years managerial experience in a high volume 4-5 star hotel. The candidate should possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment
• Understanding of latest culinary and pastry concepts in a broad range of cuisines

Other Prerequisites

• Flexible to work in fast changing pace
• Knowledge in using computer for administration work
• Good knowledge on basic accounting and calculation of food costs
• Excellent logistical, pastry and leadership skills
• Able to instill safety and sanitation habits
• Fluent in English, knowledge of additional languages is advantages
• Willing and able to work shift work

PEAK MEET PRIVATE LIMITED

Job Description

Marketing Director

Job Description & Requirements

1. The candidate needs to have a rich marketing experience. He/she should be familiar with the operations of fast food joints, beverage shops, and milk tea dessert shop, etc. The candidate needs to be hard-working and have more than 5 years of work experience. A positive & serious attitude and a strong team player are a must.

2. The candidate needs to be skillful in the transition of marketing mode from “Customer targeting” to “Business targeting”. The candidate will is responsible for distribution strategy. He/she has to eventually help the company transform from a single-store operation to a standardized multi-chain franchise operation.

3. The candidate needs to be able to optimize the existing product structure, to study and cater to the local consumption habits and trends. The strategies must avoid unfavorable competition with other similar enterprises in the market. Candidates should also help to achieve product differentiation, be familiar with the operation mode of the central kitchen, and ultimately promote the development of the enterprise.

4. The candidate should ideally have market-related connections as a value-added consideration. This would bring more potential opportunities for the company in terms of external collaborations. The candidate is also required to provide a high level of performance in terms of market research of other similar direct competitors and help to develop a competitive edge for the company.

5. The candidate needs to be able to think of reasonable advertising strategies with the ultimate purpose to reduce the advertisement overheads and maximize the outreach of the advertisement campaign.

6. Candidate needs to work on the weekends due to the nature of the service industry.

Grand Copthorne Waterfront Hotel Singapore

Overlooking the historic Singapore River, Grand Copthorne Waterfront Hotel Singapore is a premier upscale conference hotel where luxurious elegance and contemporary style go hand in hand. Our luxury hotel in Singapore lets you experience the best of what the city has to offer. It is ideally located within easy reach of the Central Business District and the waterfront precincts of Robertson Quay, Clarke Quay and Boat Quay with their lively dining and entertainment venues.

Job Description

Key responsibilities

• Assist Junior Sous Chef/Sous Chef with their duties in the Cold Kitchen.

• Responsible for the cleanliness & tidiness of kitchen and ensuring strict rules on personal hygiene

• Check on any advance productions to be done/mise en place/other preparations for next day's business.

• Prepare the storeroom requisition orders for next day's production in accordance with the business forecast and with the approval of his supervisor.

• Monitor the order, storage of products and delivery of goods

• Responsible for receiving food and supplies, controlling and monitoring the temperatures, organizing the cooking and storage area

Requirements

• Experience working in the Cold Kitchen environment.

• 3-4 years of working experience in the related field is required for this position.

• Comfortable with shift working hours, including weekends and public holidays.

• Keen sense of learning and passion towards culinary.

PACQUELIN PTE. LTD.

Job Description

ole Overview

The Culinary Director is responsible for the overall culinary direction of the company, ensuring excellence across all food operations while driving innovation, profitability and consistency. This role combines creative leadership with operational management and works closely with ownership to shape the future of the business.

• Develop and execute the culinary vision across all restaurant concepts.
• Design and continuously refine seasonal menus while maintaining brand identity.
• Drive culinary innovation through product development, market research and emerging food trends.
• Ensure consistency, quality and presentation standards across all menus.
• Maintain the highest standards of food safety, hygiene and kitchen organisation.

• Oversee the daily operations of all kitchens.
• Develop and implement Standard Operating Procedures (SOPs).
• Monitor food cost, purchasing and inventory management.
• Optimise kitchen productivity and operational efficiency.
• Work closely with suppliers to source premium seasonal ingredients while maintaining cost targets.
• Ensure compliance with all Singapore food safety and regulatory requirements.

• Recruit, train and mentor Executive Chefs, Sous Chefs and kitchen teams.
• Foster a culture of teamwork, accountability and continuous improvement.
• Conduct regular performance reviews and develop succession plans.
• Promote a positive working environment focused on excellence and professional growth.

• Collaborate with ownership on new restaurant concepts and business opportunities.
• Support restaurant openings, menu launches and special culinary events.
• Work alongside the marketing and PR teams on media appearances, collaborations and brand partnerships.
• Represent the company during guest chef events, food festivals and industry functions when required.

• Manage kitchen budgets and food cost targets.
• Analyse sales performance and menu profitability.
• Identify opportunities to improve margins without compromising quality.
• Support annual budgeting and forecasting.

• Minimum 8 years' experience in senior culinary leadership, including Executive Chef or Culinary Director roles.
• Proven experience managing multiple restaurant concepts or high-volume premium restaurants.
• Strong background in French cuisine with an excellent understanding of contemporary culinary techniques.
• Demonstrated leadership experience managing large kitchen teams.
• Strong financial acumen, including food cost control, budgeting and labour management.
• Excellent organisational, communication and leadership skills.
• Ability to thrive in a fast-paced, entrepreneurial environment.
• Experience in restaurant openings and concept development is highly desirable.

PACQUELIN PTE. LTD.

Job Description

Job Summary

Oversee daily venue operations, lead and develop front-of-house and bar teams, and deliver exceptional guest experiences while ensuring compliance with regulations and driving business growth in a premium hospitality setting.

Responsibilities

• Manage daily venue operations to ensure smooth, efficient service and high guest satisfaction
• Lead, train, mentor, and motivate front-of-house and bar teams to achieve service excellence
• Manage reservations, guest relations, and VIP clientele to enhance customer loyalty
• Maintain quality and consistency of all beverages and service standards through regular monitoring
• Monitor inventory levels, place stock orders, control beverage costs, and manage supplier relationships
• Prepare staff schedules and manage labour costs to optimize operational efficiency
• Recruit, onboard, and develop team members to build a skilled, motivated workforce
• Ensure compliance with Singapore’s food safety, liquor licensing, and workplace safety regulations
• Collaborate with the Chef-Owner and management team to develop new concepts, events, and guest experiences
• Support marketing initiatives, private events, and promotional activities to increase brand visibility
• Monitor sales performance, identify revenue growth opportunities, and implement strategies to meet business targets
• Handle guest feedback professionally and resolve operational issues promptly to maintain high service standards

Preferred competencies and qualifications

• Minimum 3 years’ experience in a managerial role within a premium cocktail bar, luxury hospitality venue, hotel, or fine dining restaurant
• Strong knowledge of cocktails, spirits, wines, and Champagne
• Excellent leadership and team management skills
• Outstanding customer service and communication abilities
• Strong organisational and problem-solving skills
• Ability to thrive in a fast-paced, high-energy environment
• Experience in inventory management, cost control, and staff scheduling
• Passion for hospitality and creating memorable guest experiences
• Willingness to work evenings, weekends, and public holidays
• WSET, BarSmarts, or equivalent beverage qualifications are an advantage

1-Group (Singapore)

1-Group is Singapore’s leading F&B, lifestyle & hospitality group that operates a portfolio of iconic restaurants, cafes, bars, and clubs created with heart, purpose, and a vision for providing exceptional experiences. Over the decade, the group has witnessed countless first dates, celebrations, weddings, events, and continues to be the maker of great memories.

Job Description

1-Atico is seeking a skilled Junior Sous Chef to support our Head Chef and uphold kitchen standards. The ideal candidate will use their culinary and leadership abilities to help maintain smooth operations and elevate our guests’ dining experience.

Job Responsibilities:

• Assist the Head Chefs in the creation and preparation of Western cuisine.

• Ensure all food handling and hygiene practices comply with NEA standards.

• Maintain the quality, quantity, and accuracy of food items prepared and presented according to company and Chef-approved recipes.

• Verify that all ordered ingredients are received in the correct quantity and stored under proper conditions.

• Deliver dishes of the highest quality within the required time frame.

• Support food and menu planning, event menu preparation, food costing, and quality control.

• Perform other ad hoc duties as assigned.

Job Requirements:

• Candidate should have at least 4 to 5 years of relevant culinary experience.

• Experience in Western cuisine preparation is an added advantage.

• Must have completed the Basic Food Hygiene course.

• Possesses strong initiative and a proactive attitude.

• Able to manage and uphold sanitation and hygiene standards.

• Willing to learn and rotate across different kitchen stations and locations.

• Able to work on weekends and public holidays.

Job Location:

• 2 Orchard Turn #55-01 ION Orchard Singapore 238801

Bigbitecompany Global Pte. Ltd.

Job Description

Job Responsibilities:

• Oversee daily restaurant operations to ensure smooth service, food quality and an excellent guest experience.

• Lead, coach and motivate the team to achieve operational and service excellence while fostering a positive work environment.

• Ensure compliance with brand standards, food safety, hygiene, workplace safety and company policies.

• Handle customer feedback and resolve concerns promptly and professionally.

• Manage staffing, scheduling, labour costs and shift productivity to meet business needs.

• Handle restaurant P&L to optimise profit, monitor and control operational costs, cost of goods, labour and other controllable expenses.

• Monitor inventory, ordering, stock control and cash handling to minimise waste and maximise profitability.

• Train, develop and evaluate team members, supporting their growth and performance.

• Assist with recruitment, onboarding and retention of restaurant team members.

• Analyse operational and financial performance, identify improvement opportunities and implement effective solutions.

• Support the Restaurant General Manager in achieving sales, operational and financial targets.

Requirements:

• Minimum 2–3 years of supervisory or management experience in both FOH and BOH in the F&B industry.

• Strong leadership, communication, and people management skills.

• Knowledge of food safety regulations, labour management, and restaurant operations.

• Proficient in inventory control, cash management, and basic financial reporting.

Amara Singapore

Proudly Singapore-owned and managed, Amara is a collection of upscale hotels in international gateway cities. Amara Hotels are strategically located in vibrant urban areas that are rich with character and colour, while Amara Resorts are nestled in nature and tranquillity. Whether staying at an Amara Hotel or Amara Resort, guests become deeply connected to their surroundings. A people-centred approach ensures that guests leave feeling like family, with everlasting memories.

Job Description

Summary

To grow the corporate business and maximize room sales revenue for the Hotel

Job Responsibilities:

• Achieve sales target for room sales revenue

• Develop new business and manage existing accounts with a focus on building long term relationships

• Engage customers by attending to sales enquiries and conducting site visits

• Responsible for RFP process

• Sourcing for and meeting new clients

• Work on first inquiry with Events Manager for corporate clients interested in events booking 

• Prepare daily and weekly sales call report 

• Prepare Monthly Account Summary and Production report

• Conducting Pre-Conference meetings with various departments such as Front Office and F&B

Job Requirements:

• 3 years and above of corporate sales experience in Hospitality industry

• Strong negotiation and interpersonal skills

• IT proficiency in MS office applications and Hotel Systems

• Self motivated and results-focused 

Fairmont Singapore & Swissôtel The Stamford

Fairmont Singapore & Swissotel The Stamford

Job Description

HOTEL OVERVIEW

Strategically located in the heart of Singapore’s shopping, dining and entertainment districts and with the City Hall and Esplanade Mass Rapid Transit (MRT) train stations and other major transportation nodes at its doorstep, Fairmont Singapore and Swissôtel The Stamford are the gateway to explore Singapore’s landscapes at your convenience. With a total of 2,030 well-appointed guestrooms, both hotels also offer a distinct collection of 12 lifestyle and dining choices including Michelin-starred fine dining restaurant JAAN by Kirk Westaway, cutting-edge meeting space at Raffles City Convention Centre with 34 meeting rooms and one of Asia’s largest spas, Willow Stream Spa.

ABOUT OUR COMPANY

At Fairmont Singapore and Swissôtel The Stamford, we design career plans and unveil new professional perspectives through our various development programs. We shine when YOU shine. Come and be part of our dynamic team and experience immerse growth and career opportunities with us.

Executive Chef, SKAI

The Executive Chef of SKAI Restaurant is responsible for the overall management of the restaurant’s culinary operations. This includes menu planning, recipe development, food preparation, cost control, inventory management, quality assurance, and team development.

The Executive Chef will work closely with the Food & Beverage team to drive innovation, enhance guest satisfaction, and deliver exceptional culinary experiences while maintaining the highest standards of food quality, hygiene, profitability, and colleague engagement.

Key Responsibilities

Culinary Operations

• Lead the daily operations of the SKAI kitchen, ensuring smooth and efficient service.

• Develop creative, seasonal, and innovative menus that align with the restaurant's concept and business objectives.

• Ensure all dishes are prepared consistently according to approved recipes, presentation standards, and portion controls.

• Maintain the highest standards of food quality, taste, consistency, and presentation.

• Monitor food production to minimize waste and maximize profitability.

• Ensure adequate stock levels based on forecasted occupancy and business volumes.

• Conduct regular recipe reviews and menu engineering to optimize food cost and profitability.

• Collaborate with the Food & Beverage team on promotions, seasonal campaigns, and annual marketing initiatives.

Financial & Business Performance

• Manage kitchen budgets, food costs, labour costs, and inventory.

• Monitor purchasing, stock rotation, and wastage controls.

• Analyze sales trends and menu performance to maximize revenue opportunities.

• Ensure compliance with financial targets and departmental budgets.

• Support forecasting and strategic planning initiatives.

Leadership & People Development

• Recruit, coach, mentor, and develop a high-performing culinary team.

• Foster a positive, collaborative, and inclusive working environment.

• Conduct regular performance reviews, coaching sessions, and succession planning.

• Identify training needs and support the development of junior chefs.

• Ensure manpower planning, scheduling, and leave management are effectively administered.

• Lead by example and promote a culture of continuous improvement.

Guest Experience

• Ensure every dish served reflects SKAI's reputation for culinary excellence.

• Interact with guests to gather feedback and continuously improve the dining experience.

• Professionally manage guest feedback and resolve service recovery opportunities promptly.

• Work closely with the Restaurant Management team to enhance overall guest satisfaction.

Food Safety & Compliance

• Maintain the highest standards of food safety, sanitation, and hygiene in accordance with Singapore regulations and Accor standards.

• Ensure full compliance with HACCP, food hygiene, and workplace safety requirements.

• Conduct regular kitchen inspections to ensure cleanliness and operational excellence.

• Partner with Stewarding and Engineering to maintain kitchen equipment and facilities.

Innovation & Continuous Improvement

• Stay updated on global culinary trends, techniques, and premium ingredients.

• Introduce new concepts, seasonal menus, and signature dishes.

• Evaluate operational processes and implement improvements to enhance efficiency and productivity.

• Collaborate with cross-functional departments on initiatives that improve guest experiences and operational excellence.

• Maintaining exceptional culinary consistency in a high-volume luxury restaurant.

• Balancing creativity with profitability and operational efficiency.

• Developing and retaining high-performing culinary talent.

• Managing food cost while maintaining premium product quality.

• Driving innovation while preserving SKAI's culinary identity.

Job Requirements

• Diploma or Degree in Culinary Arts, Hospitality Management, or a related discipline.

• Minimum 8 to 10 years of progressive culinary leadership experience in luxury hotels or premium standalone restaurants.

• Proven experience as an Executive Chef or Chef de Cuisine within a high-end contemporary dining or fine dining environment.

• Michelin-starred or award-winning restaurant experience is highly preferred.

• Strong leadership skills with the ability to inspire, develop, and manage high-performing culinary teams.

• Solid understanding of menu development, food trends, menu engineering, and cost management.

• Strong commercial acumen with experience managing food costs, labour costs, and kitchen budgets.

• Excellent communication, organizational, and stakeholder management skills.

• Proficient in Microsoft Office and procurement/inventory management systems.

• Food Safety Course Level 1 (Basic Food Hygiene Certificate); HACCP knowledge is an advantage.

• Passionate about culinary excellence, innovation, and delivering exceptional guest experiences in a fast-paced luxury environment.

Alice Boulangerie Pte Ltd

Alice Boulangerie & Restaurant began as a mother-daughter tribute to their love for sweets and bakes. With a passion for classic French patisserie and viennoiseries, we assembled a top artisanal team to bring our savoir-faire to life. Inspired by the curious Alice squirrel, we continuously innovate, expanding into a modern contemporary gastronomic experience. Today, Alice Boulangerie is more than just an artisanal French bakery—it’s a destination for culinary exploration in the heart of the city.

Job Description

Job Summary

We are dedicated to providing exceptional dining experiences and are looking for a passionate Chef De Partie to drive our mission forward. Enjoy a fun and supportive working environment with no split shifts, food provided, and a balanced work-life schedule.

Company Culture and Benefits

Work Schedule: 6 working days per week

No Split Shifts: Enjoy a balanced work-life schedule with no split shifts.

Friendly Environment: Work in a fun and friendly environment.

Meals Provided: Food will be provided.

Competitive Salary: Pay range of $2,600.00 - $3,000.00 per month.

Job Description

-Report to Chef De Cuisine/Sous chef

-In charge of managing daily operations and restocking mise en place

-Handles ordering of food for savoury menu items

-Assist with R&D that align with the restaurant concept

-Assist in plating up special event meals as assigned

-Cooks & provide staff meal to the whole team

-Oversee food inventory, quality and ordering

-Supervise and monitor the consistency of food standards in kitchen

-Maintain basic kitchen hygiene as well as personal hygiene.

- Proficient in the use of software system to input ingredients usage/wastage

-Conduct daily housekeeping to ensure that the kitchen area is neat, tidy and clean

-Perform any other ad-hoc duties assigned by Company / team leader

Job Requirements:

-With minimum of 4 years of relevant experience in western cuisine

-Must be able to communicate well with team members

-Able to report on food wastages and know basic costing of food ingredients for the menu

-Prefers to hold a recognized Basic food hygienic certification

-Food safety and hygiene practice in food handling

-Able to work weekends and public holidays

Interest please call 80•••130 for more information

Laguna Hotel Holdings Pte Ltd

Job Description

Main Duties and Responsibilities:

• Supervised daily kitchen operations, ensuring consistent food quality, presentation, portion control, and compliance with brand standards.
• Conduct daily quality checks on all food preparation, maintaining excellent standards for taste, temperature, and visual presentation.
• Collaborate with purchasing and suppliers to source high-quality ingredients while minimizing waste and controlling food costs.
• Manage food inventory and implement waste reduction initiatives, significantly reducing spoilage of meat, seafood, and fresh produce.
• Develop seasonal menus based on sales performance, guest preferences, and menu engineering analysis to maximize profitability.
• Recommend menu pricing adjustments and optimized product mix to improve revenue and food cost percentages.
• Lead, train, coach, and mentor Sous Chefs and kitchen staff to maintain operational excellence and high productivity.
• Conduct daily pre-service briefings and post-service debriefings to communicate operational priorities and continuous improvements.
• Ensure compliance and maintain strict food safety, sanitation, and hygiene standards across all kitchen operations.
• Ensure preventive maintenance and proper use of kitchen equipment to minimize downtime and repair costs.
• Conducts and participates in employee recruitment, onboarding, performance evaluations, coaching, disciplinary actions, and succession planning.
• Create efficient staff schedules based on forecasted business volumes while controlling labor costs.
• Support kitchen operations during peak service periods to ensure timely and consistent food delivery.
• Implement sustainability initiatives including energy conservation, water efficiency, and waste management programs.
• Analyze guest feedback and customer satisfaction data to improve menu offerings and overall dining experience.
• Performs any other duties as assigned.

Laguna Hotel Holdings Pte Ltd

Job Description

Main Duties and Responsibilities

The Sous Chef plays a key role in supporting the Executive Sous Chef in the daily operation of the kitchen, ensuring high standards of food quality, consistency, and hygiene. This role works closely with the culinary team to deliver exceptional dining experiences while maintaining efficient kitchen operations in line with the company's standards and objectives.

Key Responsibilities

• Assist the Executive Sous Chef in overseeing day-to-day kitchen operations to ensure smooth and efficient service.
• Supervise and coordinate kitchen staff, providing guidance, training, and support to maintain performance and discipline.
• Ensure food preparation, cooking, and presentation meet the quality, consistency, and portion standards.
• Monitor food safety, hygiene, and sanitation practices in compliance with health and safety regulations.
• Support menu planning, recipe development, and implementation of new dishes or promotions.
• Manage inventory levels, stock rotation, and proper storage of food items to minimize waste and control costs.
• Assist in ordering, receiving, and checking of kitchen supplies to ensure quality and freshness.
• Ensure compliance with standard operation procedures, internal controls, and kitchen policies.

GRAND MERCURE ROXY HOTEL

Grand Mercure Singapore Roxy is managed by Accorhotels, the world’s leading hotel operator. We focus on developing and offering advancement opportunities to our employees. Join us and be part of a team that provides a total and memorable Singapore travel experience!

Job Description

 Job Description & Requirements

• Support the Executive Chef and the team in ensuring smooth daily operations.

• Assist Chefs with creation and preparation cuisine in our Local / Halal Kitchen

• Check that quantity and quality of items ordered are received and stored in proper conditions

• Requisition all food items from the stores for functions as required, in conjunction with Executive Chef.

• Ensure safe and proper use of equipment at all times and to give guidance to all culinary colleagues.

• Ensure compliance with food safety, hygiene, and sanitation standards in accordance with HACCP requirements.

• Work closely and cooperates with other chefs, superiors, colleagues and subordinates in order to achieve highest possible satisfaction of food items

Job Requirements

• At least 5 years of relevant culinary experience.

• Knowledge of HACCP principles and food safety regulations

• Team player with the ability to work independently.

• Customer-oriented with a pleasant disposition.

• Able to multitask and thrive in a fast-paced environment.

• Able to work rotating shifts, weekends, and public holidays.

Papi's Tacos Pte Ltd

Job Description

About the role

To ensure that the food served is flavourful, popular and profitable, from your allocated section within the kitchen.

Key responsibilities

• Ensure food served is flavourful, popular and profitable from allocated section within the kitchen

About you

• Minimum 3 year experience in kitchens

• Positive Attitude, willing to learn

• Must be a team player

• Communicates Well

• Enjoys working in a fun and friendly environment

• Experience in working in Mexican kitchen is a plus

Benefits

• 5-day work week / 48hrs per week

• Competitive Salary

• Flexible Working Hours

• Medical Benefits

• Monthly Incentives

• Performance Bonus

• Career Advancement Opportunities

New Chettinad King

Job Description

Job Description:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.

• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.

• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.

• Should be able to provide direction for all day-to-day operations in the kitchen.

• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.

• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.

• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavour.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.

• Coordinates with the purchasing department for the acquisition of needed goods and services.

• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.

• Ensure proper grooming and hygiene standards for all kitchen staffs.

Sodexo Singapore Pte Ltd

Founded in 1966 in Marseilles, France, Sodexo is the number 1 French-based employer globally. With 425,000 employees in 80 countries, our array of opportunities is as diverse as our workforce. From facilities engineering to food service management, construction to energy management, medical equipment maintenance to patient care, wellness and nutrition to sustainable practices, Sodexo delivers an integrated suite of innovative services to our consumers. Our experiences with our over 75 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance every day.

Job Description

Working Location : Mandai
Working Hours : 5am to 2pm

Job Summary:

Manages the back of house operations, including Daily & Banquet menu planning, administration communication (all levels), manpower planning, and hygiene and safety management. To cook and serve all food in the kitchen according to the menu planned.

Key Responsibilities:

·       Responsible for the overall daily food production and back of the house operations. 

·       Cook and prepare assigned dishes for serving according to the menu (main and special/ promotion dishes).

·       Ensure that all food are processed according to the corporate and government regulatory control in hygiene and sanitation standards.

·       Supervise a team of kitchen staff and ensure that they perform their duties as required.

·       Maintain and enhance manpower management by daily effective communication.

·       Plan and execute monthly rotating menus and special food promotions with the Unit Manager.

·       Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

·       Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

·       Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

·       Keep Food Sampling and Daily Cooking Core temperature recordings. Recording temperature for all refrigerators.

·       Attend weekly service meetings to improve and enhance service level.

·       Performs any other duties as directed by the Head Chef and Unit Manager.

Stigious Pte Ltd

Job Description

Responsibilities:

· Responsible for the profit & loss of the restaurant and implement appropriate cost control measures

· Manage the restaurant’s budget and forecasts to meet or exceed management expectations

· Maximize profitability of the restaurant by increasing turnover (revenues and covers) as a priority and controlling costs as a second priority

· Oversee the daily operations of the restaurant

· Maintain and improve the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes

· Supervise food and operational safety to ensure a comfortable environment for the customers

· Ensure customers’ needs and expectations are met by providing an efficient and professional service as well as resolving potential service failure with tact and diplomacy

· Drive operational efficiencies of the restaurant by providing operational leadership in support of the organization’s service culture and maximize customer satisfaction

· Control labour through effective manpower scheduling and monitor leave of staff 

· Actively involved in hiring process by identifying and selecting candidates for junior positions

· Actively involved in staff counselling and propose to management on course of disciplinary action, including but not limited to, termination of employment

· Manage, supervise and groom a team of supervisors and service staff to ensure maximum utilization of manpower allocated

· Handle all restaurant administrative duties

Requirements:

·       Experience in fine dining is preferred

·       Strong interpersonal and team-building skills

·       Ability to multitask and problem-solve in a fast-paced setting

·       Familiarity with POS systems and basic business reporting

·       Excellent communication and organizational skills

·       Availability to work weekends, and holiday

By submitting your application, you consent to Stigious Pte Ltd collecting, using, and disclosing your personal data for recruitment and employment-related purposes in accordance with our Privacy Notice. You confirm that you have read, understood, and agreed to the terms of our Privacy Notice.

We thank all applicants for their interest. However, only shortlisted candidates will be contacted.

Stigious Pte Ltd | EA Licence No.: 26C3544
Han Tze Jian | R2616284

Marriott International

Job Description

Marina Bay Sands Pte Ltd

Marina Bay Sands® is Asia’s leading destination for business, leisure and entertainment delivering once-in-a-lifetime experiences. The landmark building is situated in the heart of Singapore’s Central Business District and transforms Singapore’s skyline and the country’s tourism landscape.

Job Description

LUSH PLATTERS PTE. LTD.

Job Description

Job Description & Requirements

*Job Overview:*

We’re seeking a passionate and energetic Sous Chef to join our catering central kitchen team.

As the right hand to our Head Chef, you'll play a key role in ensuring the smooth and efficient operation of the kitchen, from overseeing food preparation to managing staff and ensuring the highest quality standards are met. You’ll have the opportunity to contribute to menu development, train new team members, and maintain a well-stocked, organized kitchen.

*Key Responsibilities:*

- Assist the Head Chef in supervising and coordinating kitchen staff.

- Support menu planning, incorporating seasonal changes and customer preferences.

- Manage kitchen operations to ensure timely and high-quality food preparation.

- Maintain inventory, order supplies, and manage stock levels.

- Provide hands-on support with cooking, food preparation, and plating.

- Train, schedule, and evaluate kitchen employees to meet culinary standards.

- Ensure all kitchen safety, hygiene, and sanitation regulations are followed.

- Step in to manage the kitchen team in the Head Chef’s absence.

*Qualifications & Skills:*

- Minimum 3 years of experience in a professional kitchen setting.

- Culinary qualification is a plus.

- Valid Food & Hygiene Certificate.

- Proficient in MS Office; experience with F&B software is an advantage.

- Strong leadership skills with the ability to motivate and guide a team.

Private Advertiser

Job Description

Responsibilities:

• Drive service quality and client’s experience for excellent service outcomes.

• Implement and execute aged care work plans; oversee daily operations; establish work standards; monitor service quality and ensure smooth operation of the apartment for the aged.

• Organise and conduct research on resident living and activity services; tailor service management features based on residents’ characteristics and needs.

• Curate, establish and execute personalised service plans for every client including understanding their daily living habits and make provisions for services and/or activities to enhance their stay satisfaction.

• Conduct resident satisfaction surveys and reporting; implement improvement plans based on findings.

• Handle resident complaints and feedback; identify recurring issues and optimise service standards and workflows.

• Establish departmental SOPs; supervise staff implementation and inculcate continuous improvement culture.

• Evaluate service quality based on satisfaction assessments and continuously improve the service standards.

•  Develop departmental training plans and organise relevant specialised training to improve service quality.

• Manage staff duty rosters, task allocation, and handovers within the department.

• Prepare and manage the department’s budget, ensuring expenses are controlled in accordance with the approved budget.

Requirements:

• Degree or Diploma in Hospitality Management, Healthcare Management or related fields.

• Minimum 5 years of relevant experience in hospitality fields, service related sector, assisted living, aged care organisations or hotel management preferred; with 3 years’ experience leading a team.

• Demonstrates a strong sense of integrity, with a warm and gentle disposition.

• Patient, hands-on, service orientated, compassionate and dedicated to serving and supporting elderly individuals.

• Excellent communication and interpersonal skills.

Mr Su

Job Description

Job Description & Requirements

Responsibilities

• Prepare and cook authentic Sichuan cuisine according to company standards.

• Ensure food quality, consistency, and presentation.

• Handle food preparation, cooking, and kitchen operations.

• Maintain cleanliness and food safety standards.

• Manage ingredients efficiently and minimize wastage.

• Assist in menu development and new dish creation.

Requirements

• Minimum 3 years of experience in Sichuan cuisine.

• Strong knowledge of traditional and modern Sichuan cooking techniques.

• Able to work independently in a fast-paced kitchen environment.

• Familiar with food hygiene and safety standards.

• Overseas working experience is an advantage.

Preferred Skills

• Mala Xiang Guo

• Mala Tang

• Grilled Fish

• Boiled Fish in Chili Oil

• Hotpot Soup Base Preparation

• Sichuan Cold Dishes

• Braised and Spicy Dishes

ANUNNAKKI K VAULT PRIVATE LIMITED

Job Description

Job TitleHead Chef (South Indian Cuisine)Job Realities & Metadata (For portal drop-down fields)Employment Job Description

We are an established casual dining restaurant looking for a dynamic and driven Head Chef to lead our kitchen team. In this role, you will take full day-to-day ownership of back-of-house operations, ensuring our South Indian menu is executed to perfection while managing kitchen performance, efficiency, and team morale.

Key Responsibilities:

Kitchen Operational Leadership:

Lead and manage daily kitchen production and service, ensuring all South Indian dishes (curries, biryanis, and tiffin items like Dosa and Idli) are prepared to high standards.

Consistency & Flavor Control:

Standardize traditional recipes, manage proper spice-blend formulations, and supervise commercial batter fermentation to ensure daily consistency.

Staff Management & Scheduling:

Hire, train, and mentor junior cooks and kitchen assistants. Plan efficient weekly duty rosters to manage labor costs while ensuring smooth peak-hour coverage.

Cost & Procurement Control:

Manage daily ingredient procurement, evaluate supplier pricing, and implement strict portion control and waste reduction to meet food cost targets.

Equipment & Asset Management:

Supervise the correct operation, safety, and strict maintenance of specialized kitchen equipment, including commercial wet grinders and heavy-duty dosa tawas.

SFA Food Hygiene Oversight:

Enforce strict Singapore Food Agency (SFA) food safety regulations. Conduct daily kitchen audits for cleanliness, temperature logs, and proper ingredient labeling.

Feedback & Quality Tuning:

Review guest feedback regarding food quality and consistently fine-tune presentation and preparation methods.

Job Requirements

Experience: Minimum 2 years of relevant experience as a Head Chef, Executive Chef, or Senior Sous Chef specializing in authentic South Indian cuisine.

Education: Minimum Diploma in Culinary Arts, Hospitality Management, or an equivalent professional culinary certification.

Technical Skills: Deep expertise in regional South Indian spice profiles, traditional seasoning methods, and large-batch restaurant execution.

Certifications: Valid SFA Food Safety Course Level 1 certificate is mandatory; possessing a Food Hygiene Officer (FHO) certificate is a major advantage.

Operational Capabilities: Proven track record of managing food cost percentages, designing efficient staff rosters, and leading culinary teams calmly under high-volume pressure.

Attributes: Strong communication skills, proactive problem-solving abilities, and a commitment to maintaining a positive, disciplined kitchen environment.

Benefits & Work Environment

Competitive base salary with performance-based incentives.

Comprehensive medical benefits and annual leave entitlements.

Daily staff duty meals provided.

Excellent opportunities for growth as our restaurant brand expands.

SHAHI RANG MAHAL PTE. LTD.

Job Description

Job Description

We are seeking an experienced and results-driven Restaurant Manager to oversee the daily operations of our restaurant. The successful candidate will be responsible for ensuring exceptional customer service, maintaining operational excellence, leading and developing the team, and achieving business performance targets.

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Lead, supervise, and motivate front-of-house and back-of-house teams to deliver outstanding customer experiences.
• Recruit, train, schedule, and evaluate staff performance while fostering a positive and productive work environment.
• Ensure compliance with food safety, hygiene, workplace safety, and all relevant regulatory requirements.
• Monitor inventory levels, oversee procurement, and manage cost control to minimize wastage.
• Develop and implement operational procedures and service standards to improve efficiency and consistency.
• Handle customer feedback, complaints, and service recovery professionally to maintain high customer satisfaction.
• Manage restaurant budgets, monitor sales performance, and achieve revenue and profitability targets.
• Analyse business performance and prepare operational reports for management.
• Coordinate with suppliers, vendors, and internal departments to ensure uninterrupted restaurant operations.
• Plan and execute promotional campaigns, seasonal menus, and marketing initiatives to drive business growth.
• Ensure the restaurant maintains a clean, safe, and welcoming environment for customers and employees.

• Diploma or Bachelor's Degree in Hospitality Management, Business Administration, or a related field. Relevant experience may be considered in lieu of formal qualifications.
• At least 5 years of experience in restaurant or food & beverage operations, with a minimum of 2 years in a managerial role.
• Strong leadership, communication, and interpersonal skills.
• Proven ability to manage restaurant operations, budgets, and team performance.
• Sound knowledge of food safety regulations, hygiene standards, and workplace safety requirements.
• Excellent problem-solving, decision-making, and organisational abilities.
• Ability to work flexible hours, including weekends and public holidays, when required.
• Proficiency in POS systems and Microsoft Office applications is an advantage.

HILTON INTERNATIONAL ASIA PACIFIC PTE LTD

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 23 world-class brands comprising more than 7,600 properties and nearly 1.2 million rooms in 126 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed over 3 billion guests in its more than 100-year history, was named the No. 1 World’s Best Workplace by Great Place to Work and Fortune, and has been recognized as a global leader on the Dow Jones Sustainability Indices for seven consecutive years.

Job Description

The Assistant Outlet Manager assists the Outlet Manager with the management of the restaurant/ lobby bar, in line with prescribed Hilton policies and procedures.

What are we looking for?

An Assistant Outlet Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
•    2-4 years in a managerial position in a 4 / 5-star category hotel.
•    Good English skills, both written and verbal to meet business needs.
•    Familiar with computer systems.
•    Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance.
•    Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you.
•    Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals.
•    Strong leadership, people management and training skills.
•    Guest oriented and able to confidently build and exceed service standards.
•    Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings.
•    Strong interpersonal skills and attention to details.
•    Key strengths in people management communication and planning.
•    Show commitment and ability to develop as an Outlet Manager in your next role.
•    Outgoing personality and willing to work for long hours.
 
What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 

What will I be doing? 

As the Assistant Outlet Manager, you will be responsible for performing the following tasks to the highest standards:
•    Maintain a high customer service focus by approaching your job with the guests always in mind.
•    Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both guests and team members.
•    Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.
•    Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel.
•    Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.
•    Create an environment where everyone in the department and focus on “creating that special experience” to deliver exceptional customer service.
•    Actively seek verbal feedback from guests and team members at each service period.
•    Agree on and implement actions to make improvements to customer service.
•    Positively deal with and learn from guest complaints and comments with follow-up and feedback to the Outlet Manager.
•    Make sure all guest requests and queries are responded to promptly and effectively while assisting on the floor during peak periods each day.
•    Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things before guests ask.
•    Ensure that all standards for service delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.
•    Have detailed knowledge of all departmental standards, explaining the standards to team members and managers, assessing team members’ performance against these standards.
•    Ensure that training on departmental standards is regularly conducted in the outlets.
•    Monitor standards through regular standards review checks.
•    Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities and occupancy and external events, promotions, etc).
•    Communicate effectively with the Front Office and Groups & Tours teams to maximize in-house and group business for the restaurant, ensuring direct liaison with Group Leaders upon arrival.
•    Understand the situation in other departments and its implication for your own department.
•    Planning ahead and ensuring adequate resources are available.
•    Manage departmental operation and take action where necessary to ensure it runs smoothly, participating in service duties during service periods, where necessary.
•    Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained.
•    Ensure that the shift is reviewed, handovers and briefings are carried out.
•    Maintain in-depth technical knowledge and skills required for the job.
•    Maintain event and function histories to assist with returning events.
•    Establish good communication with the Kitchen team, providing and communicate clear direction to the team.
•    Understand the goals of the hotel and the department’s role in achieving it, communicating goals to the team.
•    Keep the team up to date about departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant.
•    Assist the Outlet Manager with the preparation of events brochures.
•    Identify, communicate and act on potential sales leads.
•    Create an environment where “everyone sells”.
•    Following company’s control procedures, controlling costs without compromising standards.
•    Analyse and explain any financial variance against plan.
•    Set-up and maintain the leave plans for the department.
•    Assist with selecting, training, coaching and developing team member to meet current and future needs of the department and the hotel.
•    Understand the quantity and quality of team members needed to operate the department.
•    Assist with carrying out selection interviews and making effective recruitment decisions.
•    Ensure that new team members have all relevant information before commencing employment.
•    Assist with planning and ensuring departmental orientation is carried out.
•    Ensure that the Orientation Training Manual for each outlet is kept up to date.
•    Ensure that standards trainings and assessments are carried out.
•    Ensure the health, safety and wellbeing of customers and all team members.
•    Understand relevant Occupational Health & Safety (OH&S) legislations and their implications on the operation of the department, communicating to the team their responsibilities within OH&S.
•    Ensure that safe and healthy working practices are implemented at all times.
•    Carry out any other reasonable duties and responsibilities as assigned.
 

Kingdom Indulgence Pte. Ltd.

KFG is helmed by a team of resourceful and creative individuals with vast experiences in the retail industry and having diverse expertise. Its philosophy is to offer good quality food in friendly restaurant atmospheres at affordable prices for all to enjoy. In a simple phrase, best value for money.

Job Description

Job Details:

· Work Week: 5.5 days per week

· Work Hours: 11am - 11pm (1hour 45min break)

· Lunch & Dinner provided

· Gross Salary Range: $3,000 - $5,000

· Locations: Many outlets in Singapore

Job Scope:

· Clearing Customer Tables

· Daily Housekeeping

· Topping up Drinks / Soup

· Attend to Customers’ needs

· Managing of staff

· Managing outlet

Job Requirements:

· Strong communication, interpersonal and management skills.

· Passionate in providing excellent management and interpersonal skills.

· Able to work independently and in a team.

FK DUNAMIS GROUP PTE. LTD

FK Dunamis Group Pte Ltd and its subsidiaries manage the Hachi Group of restaurants in Singapore comprising of Hachi Restaurant at the iconic National Gallery Singapore, The Public Izakaya at 100AM Shopping Mall, The Public Izakaya 2 and Hoppy Bar at Altez. Our restaurants, which are all located in the CBD area, deliver a range of Japanese cuisines from omakase fine dining to casual izakaya operations in the most authentic and true to concept Japanese approach. In addition to the operating restaurant business, the Group has diversified interests in developments in Japan and Indonesia.

Job Description

The Public Izakaya is seeking an experienced and hands-on Izakaya Bar Manager to manage our bar operations and deliver a warm, energetic Japanese dining experience.

The successful candidate will be responsible for managing the bar team, maintaining beverage quality, controlling costs and ensuring smooth daily operations. You should be confident working in a fast-paced and high volume environment and comfortable engaging with guests.

Key Responsibilities

• Oversee the daily operations of the bar and beverage service

• Lead, train and motivate bartenders and service staff

• Ensure consistent preparation and presentation of cocktails, highballs, sake, shochu, beer and other beverages

• Maintain high standards of guest service, cleanliness and bar organisation

• Manage beverage inventory, ordering, stock rotation and monthly stocktakes

• Monitor beverage costs, wastage, portion control and profitability

• Develop and recommend new drinks, promotions and seasonal beverage offerings

• Ensure all equipment, glassware and bar supplies are properly maintained

• Handle guest feedback and resolve service issues professionally

• Coordinate closely with the restaurant manager, kitchen and management team

• Ensure compliance with licensing, workplace safety, hygiene and company procedures

• Support restaurant operations whenever required

Requirements

• Minimum 5 years of relevant bar or restaurant experience, preferably in a supervisory or management position

• Experience in an izakaya, Japanese restaurant or high-volume bar will be an advantage

• Knowledge of cocktails, Japanese whisky, sake, shochu, beer and highballs

• Strong leadership, communication and people-management skills

• Good understanding of inventory management, beverage costing and cost control

• Service-oriented, responsible and able to remain calm during busy periods

• Willing to work evenings, weekends and public holidays

• Able to perform hands-on operational duties and lead by example

What We Offer

⁃ 6 days work week, 10 days AL upon confirmation.

⁃ Split shift Monday to Friday, Dinner shift only for Sat, Sun and PH.

⁃ Competitive salary based on experience

⁃ Staff meals and medical benefits

• Opportunities for career development within an established restaurant group

• Supportive and professional working environment

Interested applicants may submit their résumé together with their current salary, expected salary and earliest available starting date.

Momentus Hotel Alexandra

Managed by Momentus Hospitality, we are looking for motivated and energetic people to be part of our growing team. If you have a passion for the industry and are driven by the desire to create inspiring moments, Momentus Hotel Alexandra offers you great opportunities.

Job Description

Job Description

• To direct, monitor and supervise the day-to-day activities of all sections within the Front Office and other services rendered by other operational departments of the Hotel.
• To ensure guests are attended to with promptness, courtesy and efficiency and that guest complaints are handled with tact and diplomacy. To assist in checking in / out of guests.
• To assist to inspect rooms assigned to VIPs before their arrival and ensure that the complimentary amenities are provided in the VIP’s room.
• To monitor room inventory closely to maximize revenue and occupancy from group allotments.
• To be responsible for training of all reception staff including planning, organizing and conducting On-Job-Training

Requirements

• Familiar with Opera Cloud is an added advantage
• Able to work independently
• Able to work rotating shifts & public holidays

BARAKAH BITES PTE. LTD.

Job Description

We supply daily meals to Indian and Bangladesh workers in dormitories. 3000-4000 pax per day. We need a Catering Manager who understands South Asian taste, can manage bulk production, and maintain food cost + hygiene for SFA dorm contracts.

Key Responsibilities:

Bulk Production: Oversee central kitchen to cook 3000-4000 pax daily. Ensure on-time dispatch to multiple dorms

Client & Dorm Management: Liaise with dorm operators, MOM, and client representatives. Handle feedback, complaints, and audits

Overall Operations: Plan and manage all catering events from enquiry to post-event feedback

Sales & Client Management: Meet clients, do menu tasting, proposal, pricing, and contract closure. Handle corporate, wedding, school, and mass event accounts

Event Execution: Work with Head Chef and Catering Supervisors to ensure food quality, timing, manpower, and setup meet SOP

Team Leadership: Manage Head Chef, Supervisors, Cooks, Waiters, Drivers. Duty roster, training, and performance reviews

Cost & Profitability: Control food cost, manpower cost, wastage. Negotiate with vendors for bulk purchases

Logistics: Coordinate kitchen production, delivery, equipment, and on-site setup for multiple events per day

Compliance: Ensure SFA, NEA, and HACCP standards are met in kitchen and on-site

Problem Solving: Handle client complaints, last-minute changes, and crisis on event day

Reporting: Daily/Weekly reports on sales, events, P&L, and staff to management

MR LEE MEATS PTE. LTD.

Job Description

Job Summary

Oversee daily restaurant operations to deliver efficient service and exceptional customer experiences. Lead and develop staff, manage inventory and costs, ensure compliance with safety and quality standards, and collaborate with kitchen and management teams to drive business success.

Responsibilities

• Oversee daily restaurant operations to ensure efficient service delivery and smooth workflow
• Lead, supervise, train, and motivate front-of-house and support staff to enhance team performance and service quality
• Resolve customer complaints promptly to maintain high customer satisfaction
• Monitor food and beverage quality, presentation, and service standards to uphold brand reputation
• Prepare staff schedules and manage attendance, leave, and shift assignments to optimize workforce availability
• Recruit, onboard, and evaluate restaurant employees to build a competent team
• Monitor inventory levels and coordinate purchasing of food, beverages, and supplies to maintain stock and control costs
• Control operating costs and reduce waste to achieve sales and profitability targets
• Ensure compliance with food safety, hygiene, sanitation, and workplace health and safety regulations to maintain a safe environment
• Manage cash handling, daily sales reconciliation, and financial reporting to ensure accurate financial records
• Coordinate with the Head Chef and kitchen team to ensure efficient service and accurate menu execution
• Implement marketing and promotional activities to increase customer traffic and revenue
• Maintain cleanliness, appearance, and maintenance of the restaurant and equipment to provide a welcoming environment
• Monitor key performance indicators (KPIs) and prepare operational reports for management to support informed decision-making
• Ensure compliance with company policies, licensing requirements, and local regulations to uphold operational standards
• Foster a positive work environment that promotes teamwork, professionalism, and continuous improvement

Private Advertiser

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (Marriott).

Restaurants & Bars:

· Shikar, Isabel Brasserie, Polo Bar Steakhouse & Cultivate (Maxwell Reserve)

· Whiskey Library & Jazz Club (The Vagabond Club)

· GupShup (The Serangoon House)

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey. (see attached for full Marriott benefits)

- 2 nights yearly staycation in any of the Garcha Group hotels in Singapore.

- 20% off Food/Alcohol Bill at all Garcha Group restaurants and bars

Responsibilities include but are not limited to:

• Take every opportunity to amaze the guests.

• Ensure all guests are being treated in an efficient and courteous manner and that all standards are being followed.

• Handle complaints.

• Assists Front Office Manager & Hotel Manager with hiring, training, and direction of new department associates.

• Supervise and manage employees; manage all day-to-day operations; provide feedback, understands employee positions well enough to perform duties in employees’ absence.

• Utilize interpersonal and communication skills to lead, influence and encourage others

• Ensure all front office quality standards are complied with and that policies and procedures are consistently applied.

• Work in conjunction with accounting to maintain and minimize levels of accounts receivables.

• Coordinate activities with other hotel departments.

• Assist in the daily maintenance of room inventory status to achieve optimal levels of revenue while maintaining high levels of guest satisfaction.

• Ensure the timely completion of performance appraisals.

• Function in place of the Front Office Manager in his/her absence.

• Be knowledgeable of policies regarding emergency procedures and security concerns.

• Assist with any additional if required and as assigned by the Front Office Manager or Hotel Manager

Teamwork Skills:

• Be an enthusiastic, helpful and positive member of the team.

• Be professional, responsible and mature in conduct and behavior.

• Be understanding of, encouraging to and friendly with all co-workers.

• Be self-motivated and use time wisely.

• Maintain open line of communication with each department.

• Communicate pertinent information.

• Respond positively to new ideas.

• Openly accept critical/developmental feedback.

• Report to work on time.

• Give adequate notice if going to miss work.

• Be available to work a flexible schedule to include weekends and holidays.

• Maintain effective communication through the use of meetings, log books and bulletins.

• Be available to help other departments in emergency situations.

• Perform other assignments as directed by the General Manger.

• Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.

Specific Job Knowledge, Skills and Abilities

The individual must possess the following knowledge, skills and abilities:

• Must be able to speak, read, write and understand English.

• Requires good communication skills, both verbal and written.

• Most tasks are performed in a team environment with the employee acting as a team leader.

• Must possess basic computational ability.

• Must possess basic computer skills.

• Extensive knowledge of the hotel, its services and facilities.

Compass Group (S) Pte Ltd

Compass Group is the world’s leading food service company, specialising in providing food, vending and related contract services on their clients’ premises. The group generates annual revenue of over £16.9 billion and is listed on the London Stock Exchange. Worldwide, Compass Group operates in over 50 countries, at over 50,000 locations employing 600,000 people. Compass Group (Singapore) is a market leading and fast growing business, with over 600 employees across 50+ locations. In Singapore, the business currently operates with global brands like Eurest and Chartwells, with a sterling list of clients across business and industry and education sectors.

Job Description

Leadership and Team Managements:

• Lead, motivate, and manage a diverse team of guest services professionals across various locations

• Implement a training plan to ensure the team is equipped with the latest hospitality standards and practices.

• Promote and ensure inclusivity within the team, encouraging diverse perspectives and creating a supportive atmosphere for all employees.

• Implement communication strategy with the team, clients, and relevant stakeholders across all the sites.

Operations:

• Oversee all front desk, hospitality, room reservations and switchboard activities, ensuring efficient and exceptional service.

• Develop and implement standard operating procedures (SOPs) for front desk, hospitality, room reservations.

• Ensure a high standard of guest satisfaction by anticipating the guests needs.

• Collect and analyze guest feedback to continuously improve service quality.

• Implement initiatives to constantly improve the overall guest experience

Contract Management:

• Monitor and manage budgets related to guest services operations and drives business performance in the unit.

• Complete period end finance process.

• Prepare regular reports on operational performance and guest satisfaction metrics.

• Ensure compliance with all health, safety, and regulatory requirements.

• Manage regular meeting cadence and presentations with the clients.

• Ensure SLA/KPIs are adhered to at all times and achieved to the highest possible level.

• Ensure full team adheres to both client and Compass policies.

• Manage vendor relationships to ensure the highest quality of services.

Strategic Planning:

• Develop and implement strategic plans to enhance guest services across locations.

• Identify opportunities for service improvements and cost efficiencies.

• Seek opportunities to develop the contract where possible.

• Stay updated on industry trends and best practices to keep the organization competitive

Job Requirements & Qualifications:

• Min. Diploma in Hospitality or equivalent qualification with at least 5-8 years of experience in hospitality and F&B environment

• Experience working within a service industry and within a demanding fast paced environment.

• Experience in working within a team and desire to provide a ‘five-star’ service

• Excellent verbal and written communication skills

• Proficiency in MS applications and knowledge of office technology and equipment

• Familiarity with conference room reservation and space management systems

• Excellent organizational and administrative skills with the ability to prioritize tasks

• Ability to carry out responsibilities with minimal supervision.

• Extensive knowledge in event and space management with focus on event logistics and execution

• Ability to think strategically in terms of both short-term and long-term objectives and challenges

HEY ROCKET PTE LTD

Job Description

We are looking for an experienced Housekeeping Manager in a Luxury Hotel to oversee daily operations, ensure high cleanliness standards, and lead a team across multiple boutique hotel properties. This role is hands-on and requires strong attention to detail, team management, and operational efficiency.

Who We’re Looking For

• Minimum 2–3 years of relevant housekeeping experience (supervisory/managerial preferred)

• Able to work in a fast-paced, hands-on environment

• Strong attention to detail and leadership skills

• Comfortable working across multiple locations

What You’ll Be Doing

• Oversee daily housekeeping operations and ensure rooms meet quality standards

• Report room status and complete all required housekeeping checklists and documentation

• Assign rooms and cleaning tasks; inspect rooms after cleaning is completed

• Enter guest rooms following proper access and vacancy procedures

• Respond promptly to guest requests and coordinate with other departments

• Perform hands-on cleaning duties when required (bathrooms, beds, surfaces, vacuuming, etc.)

• Replenish room amenities, linens, and supplies

• Manage housekeeping inventory, carts, and room keys

• Train and supervise both in-house and outsourced team members

• Assist with laundry or public area cleaning when needed

• Ensure adherence to housekeeping standards and procedures

Salary & Others

• Up to $3,600/month (higher for candidates with strong experience)

• Work Schedule: Local: 5 days/week, 44 hours

• Working Hours: 9:00 AM – 6:30 PM

Hey Rocket Pte. Ltd. (EA 21C0816)
Angel Chia (R25126511)